3种菌根食用菌室内培养营养与环境条件的优化

Optimization of Nutrition Factors and Cultural Conditions for Artificial Culture of Three Mycorrhizal Mushrooms

利用正交试验与单因子试验,分别对影响红汁乳菇等菌丝生长量的葡萄糖、（NH4）2HPO4、VB1、温度和pH值等主要营养条件和培养环境进行了优化,为获得更多更健壮的菌丝及菌根合成研究奠定物质基础。试验结果显示,在MMNA培养基中,其他营养成分不变的前提下,红汁乳菇的最佳培养条件为1 L培养基中添加葡萄糖15 g、（NH4）2HPO4250 mg、VB11μg,最适温度为28℃;极差分析显示温度是最主要影响因素,其次是碳源、氮源、VB1;pH值的单因素试验表明,pH=5~6是菌丝生长的最优范围。点柄乳牛肝菌和美味牛肝菌的最佳培养条件均为1 L培养基中添加葡萄糖5 g、（NH4）2HPO4250 mg、VB11μg,最适温度25℃。点柄乳牛肝菌极差分析显示温度是最主要影响因素;pH值的单因素试验表明,pH=5~6是菌丝生长的最优范围。美味牛肝菌的极差分析显示温度是最主要影响因素,其次是碳源、氮源、VB1;pH的单因素试验表明,pH=5~6是菌丝生长的最优范围。

The experiment was conducted to optimize the carbon source,nitrogen source,VB 1,temperature and pH for mycelial growth of three mycorrhizal mushrooms by orthogonal tests. The optimal culture conditions for Lactarius hatsudake are 15 g of Glucose,250 mg of（ NH4）2HPO4,1 μg of VB1 and 28 ℃ of the optimal temperature. The optimal culture conditions for Suillus granulatus and Boletus edulis are 5g of Glucose,250 mg of（ NH4）2HPO4,1 μg of VB1 and 25 ℃ of the optimal temperature. For three species,the temperature is also the main factor followed by nitrogen source,carbon source and VB1 and by single factor experiment the optimal pH is 5-6.